ISRAEL – Better Juice, an Israeli Sugar-reduction food-tech start-up, is partnering with global food processing technology gaint GEA to scale up its technology
In a statement, Better Juice said the partnership is part of its strategy to transform the global juice industry by advancing its technology to reduce all sugars in orange juices.
Through the joint venture, Better Juice will have an opportunity to leverage on GEA extensive expertise in food processing and on its global reach to scale up its technology and expand its global footprint.
Better Juice and GEA TDS GmbH agreed to collaboratively construct and install the sugar reduction innovative solution to reduce all types of sugars in orange juice and market the system globally.
Under this partnership, GEA will engineer, design, manufacture and install the bioreactor that reduces sugars via Better Juice’s proprietary enzymatic process.
Better Juice, on the other hand, will produce the immobilized microorganisms for the enzymatic process.
The enzymatic process uses all-natural ingredients to convert fructose, glucose, and sucrose into prebiotic dietary fibers and other non-digestible molecules.
“This collaboration marks a major milestone in Better Juice’s scale-up plans and advances the commercialization of our technology,” explains Eran Blachinsky, PhD, founder and CEO of Better Juice.
Founded in 2017 by a team of biochemists and microbiologists, Better Juice is on a mission to disrupt how juice, particularly one from oranges is processed globally.
Better Juice’s non-GMO technology is designed to target the specific sugar composition in orange juice to naturally create a low-calorie, reduced-sugar product with a delicate sweetness, without sweeteners or other additives used to replace the sugars.
Its breakthrough technology can reduce up to 80 percent of the sugars in orange juice without negatively impacting the natural nutritional values and prebiotic benefits of fresh orange juice.
The company has so far received funing and support from a number of investors including the Kitchen Hub, Strauss Group’s food-tech incubator, Maverick Ventures Israel, and other global partners.
“GEA possesses a sterling reputation in the field of process technology and will be a strong engineering partner. This collaboration will allow for smooth integration of our enzymatic technology into juice production companies seeking to meet the sugar-reduction trend,” adds Blachinsky.
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